Ingredient:
6 leeks
4 tbsp butter or margarine
250 g tagliatelle, preferably green and white
4 tsp dry sherry
3 tbsp lemon juice
3 tsp chopped fresh basil
140 g prosciutto, torn into strips
180 g fromage frais or greek yogurt
Salt and freshly ground black pepper
Fresh basil leaves, to garnish
Parmesan cheese, to serve
Method:
Trim the leeks and then cut a slit from top to bottom, rinse well under cold water and cut into thin slices.
Melt the butter or margarine in a pan or flameproof casserole, add the leeks and fry over a gentle heat for 4 minutes, until tender but not too soft.
Add the tagliatelle to a large pan of boiling water and cook according to the instructions on the packet
Stir the sherry, lemon juice, basil and seasoning into the leek mixture and cook for 2 minutes so that the flavours can blend together. Add the prosciutto and fromage frais or yogurt, stir and cook for about 2 minutes until heated through.
Drain the past and place in a warmed serving dish. Pour the leek and prosciutto mixture on top and mix lightly together. Garnish each serving with basil leaves and serve with shavings of parmesan cheese.
6 leeks
4 tbsp butter or margarine
250 g tagliatelle, preferably green and white
4 tsp dry sherry
3 tbsp lemon juice
3 tsp chopped fresh basil
140 g prosciutto, torn into strips
180 g fromage frais or greek yogurt
Salt and freshly ground black pepper
Fresh basil leaves, to garnish
Parmesan cheese, to serve
Method:
Trim the leeks and then cut a slit from top to bottom, rinse well under cold water and cut into thin slices.
Melt the butter or margarine in a pan or flameproof casserole, add the leeks and fry over a gentle heat for 4 minutes, until tender but not too soft.
Add the tagliatelle to a large pan of boiling water and cook according to the instructions on the packet
Stir the sherry, lemon juice, basil and seasoning into the leek mixture and cook for 2 minutes so that the flavours can blend together. Add the prosciutto and fromage frais or yogurt, stir and cook for about 2 minutes until heated through.
Drain the past and place in a warmed serving dish. Pour the leek and prosciutto mixture on top and mix lightly together. Garnish each serving with basil leaves and serve with shavings of parmesan cheese.
